Beet Salad With Red Onions and Pistachios

Ingredients

• 2 Medium Red Beets With Greens
• 2 Medium Golden Beats With Greens
• 1 Medium Red Onion (Thinly Sliced)
• 2 Teaspoons Apple Cider Vinegar
• 1 Cup Water
• 1 Tablespoon Extra-Virgin Olive Oil
• 1 Teaspoon Kosher Salt
• 1/2 Teaspoon Freshly Ground Black Pepper
• 1/4 Cup Toasted Pistachios (Coarsely Chopped)

Directions

1. Preheat oven to 350 degrees.
2. Cut of the greens from beets and set aside. In a medium casserole dish, add water and arrange the beets. Cover with a sheet of aluminum foil and bake until beets are fork-tender, about 1 hour. Remove beets from the oven and allow to cool.
3. Peel beets and cut them into slices, keeping red beets separate from the golden ones.
4. Drizzle 1/2 teaspoon vinegar on the red beets and 1/2 teaspoon on the golden beets. Toss each bunch to coat and set aside.
5. Chop greens coarsely and rinse well in a colander. Top with onions.
6. In a large serving bowl, transfer the salad mixture and stir in the beets. Drizzle with remaining vinegar and olive oil. Season with salt & pepper and toss lightly. Garnish with pistachios and serve.